Stainless steel cookware versus aluminum pots and pans. Much like fans’ favorite sports teams, each has its own supporters and detractors. Pros and cons can be debated with each metal’s uses.
Many cupboards are stocked with aluminum and stainless steel cooking utensils. Their use may depend on the cooking technique needed. Cost and durability are also often factors in deciding which metal to purchase for the kitchen.
Stainless Steel Pros
Stainless steel is basically iron to which up to eight alloys have been added. The more alloys, the better the quality. To be considered as stainless steel, the metal requires a minimum of 11 percent chromium, which reduces the effects of rust caused by air and moisture. Most stainless steel cookware contains 18 percent chromium and up to 10 percent nickel.
Stainless steel is durable and can resist scratches and dents. It is also easy to clean.
Cooks love stainless steel because it, unlike aluminum cookware, doesn’t react to acidic or alkaline foods that are cooked in it. One more benefit of stainless is that browning or searing foods in it leaves bits of food stuck to the pan. Pouring wine or some other liquid over the bits is known as deglazing and helps create some amazing sauces and gravies.
Mass-produced aluminum cookware has been around since the late 19th century, but sales really took off in the mid 20th century. More than 50% of all cookware sold is made of aluminum and its popularity stems, in part, from its often low cost and its quick heating.
There are 3 types of aluminium cookware: –Pressed: This is the less expensive but is also the quickest to be tossed way after some uses because of wear. –Cast: This one is thicker and more porous than pressed but is able to retain heat better. –Anodized: These are the best quality of aluminium cookware, but also the most expensive. They are made through a process of electro-chemical and are scratch resistant and non-stick.
Stainless Steel Cons
The main trouble with stainless cookware is that it is a very bad conductor of heat and does not spread the heat evenly. This is bad because we need heat to cook and that s why most of the quality stainless cookware have aluminium or copper placed between the layers to conduct heat better. Using these metals allows people to cook efficiently with any stainless steel cookware.
Other disadvantages with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment.
The primary trouble with aluminium is that react with some types of foods, especially with those with alkaline of acidic components. For example, don t cook tomato sauce in an aluminium pot because aluminium particles might be leached into the food.
Another con is that some people think that using the aluminium cause Alzheimer’s disease. The FDA as well most scientists believe that there is not threat, but if you are one of those that follow the “an ounce of prevention is worth a pound of cure”, then you should use stainless steel cookware.
Choosing between aluminium or stainless cookware it is all about the costs, quality and your cooking needs. For those who do not have much money, then aluminium is great for you. But, if you got the money and are looking for quality cookware, you will find it in the stainless steel cookware. Cleaning is a fairly simple process, whatever you choose the aluminium or stainless steel. They both can be washed with liquid detergent or be put in the dishwasher.
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